A while ago I bragged about our new cast iron pot and we’ve made some slowly simmered stews in it lately. Usually we’ve made them on Sunday and since the cooking time is long we’ve been calling those days Slow Food Sundays. The cast iron pot is really a magic pot: you can put nearly anything in it, simmer it few hours and it always tasted delicious.
On Friday our friends gave us couple of black cardamom pods. We had never used them before, so we decided to try it in our Slow Food Sunday stew. We also put fava beans, carrots and crushed tomatoes in it. The stew was served with vegetable couscous (=couscous, celery, corn and cashews).
Fava Bean Stew
3 tbsp oil
3 big garlic cloves
1 black cardamom pod
1 tsp caraway seeds
3 big carrots (or 4-5 smaller)
1 can crushed tomatoes
1,5 dl red wine
700 g cooked fava beans
1 tsp lovage
1 tsp marjoram
1 tsp parsley
1 tsp green pepper corns
salt
water
Chop the garlic cloves coarsely and crush the cardamom. Peel the carrots and cut in 1-1,5 cm slices. Heat the oil in a pot. Sauté cardamom, caraway seeds and garlic couple of minutes. Add the carrots and sauté few more minutes. Add the rest of the ingredients and enough water to cover everything. Put the lid on, put the pot into oven and bake at least couple of hours in 175 Celsius degrees.
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